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35 Cards in this Set
- Front
- Back
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holding hot food at at least 135 prevents pathogens such as __________ from growing |
Bacillus cereus |
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holding cold food at 41 or lower prevents the growth of pathogens like ___________ |
staphylococcus aureus |
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can the temperature gauge on a holding unit be used to monitor food temperature? |
no. this gauge can't measure a food's internal temperature |
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how often should food's internal temperature be checked? |
at least every four hours |
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checking food temperature every ___ hours will allow time to take corrective action if the food is withing the temperature danger zone |
2 |
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never use ___________ equipment to reheat food |
hot holding |
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t/f TCS foods can never be held without temperature control |
false |
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how long can cold TCS food be held without time-temperature control? |
6 hours |
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which times should be listed on the label of cold TCS food that will be held without time-temp control |
when it was removed from the refrigeration unit and when it must be thrown out |
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cold TCS food being held without temp control must be thrown out when it reaches ____ degrees |
70 |
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cold food being held without temperature control must be ______, _________, or _________ within 6 hours |
sold, served, or thrown out |
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how long can hot TCS food be held without temperature control? |
up to four hours |
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what time should be on the label of hot TCS food the be held without temperature control? |
the time it must be thrown out |
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what criteria must a hot TCS food meet in order to be held without temperature control? |
it must be held at 135 or higher before it is removed from temperature control
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what is the biggest threat to food that is ready to be served? |
contamination |
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how often must utensils and equipment in continuous use be washed and sanitized? |
every four hours |
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spoons or scoops used to serve foods such as ice cream and mashed potatoes can be stored under running water of at least _____ degrees |
135 |
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spoons or scoops used to serve foods such as ice cream and mashed potatoes can be stored under ____________ of at least 135 degrees |
running water |
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dishes should be held by the _________ or ________ |
bottom or edge |
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flatware should be held by the ________ |
handle |
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__________ pre-packaged foods may be reserved |
unopened |
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food in self service areas must have a _________ |
label |
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sneeze guards should be _________ above the counter and _________ beyond the food |
14 inches 7 inches |
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three times when raw, unpackaged meat, poultry, and seafood can be offered for self-service |
buffets or salad bars that serve sushi or raw shellfish ready-to-cook portions that will be cooked and eaten immediately raw, frozen, shell on shrimp or lobster |
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pathogens such as _________ can be spread if customers reuse plates or utensils in self-service areas |
norovirus |
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_________ food in service areas must be labelled |
bulk |
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bulk unpackaged food does not need to be labelled if: (4) |
it makes no claim regarding nutrition content
there are no laws requiring it the food is prepared on the premises it is prepared at another regulated operation owned by the same person |
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what type of containers should food be packaged in for transportation? |
insulated containers |
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containers used for food transportation should be designed so food can't ______, _______, or _______ |
mix, leak, or spill |
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what should be done if delivery vehicles are not holding food at the correct temperature? |
reevaluate the length of the delivery route or the efficiency of the equipment being used |
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what should food for off-site service always be labelled with? |
use-by date and time reheating and service instructions |
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which utilities must off-site service sites have? |
safe water for cooking, dishwashing, and hadwashing garbage containers away from prep, storage, and serving areas |
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how often should vending machine food be checked for shelf life? |
daily |
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TCS food dispensed from vending machines should be dispensed in _____________ |
original packaging |
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what should be done to fruit with edible peels before it is placed in a vending machine? |
they should be washed and wrapped |
